Sun-Dried Tomato and Chickpea Dip Recipe

by Haley on July 16, 2012

If it were up to me, there would be more bean-based dips in the world. More hummus. More black bean dip. More refried bean dip. You get the idea.

I came up with this cheap recipe idea the other day when I didn’t wan’t to turn on the stove or oven to make lunch. I ended up eating a satisfying meal which consisted of this dip, fresh veggies, and crackers. A perfect little lunch on a hot summer day.

From a cheap food lover’s perspective, bean-based dips are the jackpot. Beans are super cheap, especially if you cook them yourself. This recipe costs less than $3 to make, but it would be even less if you used dried, prepared garbanzo beans.

Sun-Dried Tomato and Chickpea Dip Recipe

Total Time:10 min

I added a bit of oil from the jar of oil-packed sun-dried tomatoes, which really added some good tomato flavor. If you want an even more intense tomato flavor, you could increase the amount of sun-dried tomato oil and decrease the amount of olive oil used.

Ingredients:

1 15-ounce can of chickpeas (garbanzo beans) rinsed and drained

Juice from one lemon

2 sun-dried tomatoes packed in oil

3 tablespoons olive oil

1 tablespoon oil from a jar of sun-dried tomatoes packed in oil

Pinch of salt

Garlic powder, to taste

Directions:

Place garbanzo beans, lemon juice, and sun-dried tomatoes in a food processor and pulse about 10 times, or until mixture is smooth. Turn food processor on and stream in olive oil and oil from the jar of sun-dried tomatoes. Add salt and garlic powder to taste.

I tried making this with little bits of sun dried tomato chopped up (not processed) for texture. It looked a bit redder and tasted more tomatoey. But it’s all subjective of course – I guess that flavour ended up overpowering the other flavours!

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